Delicious Food

So I don't often have food posts, but I found this recipe on Pinterest and it is just SOO good I had to post! I had had a stuffed poblano in Texas and when I saw them at the co-op thought, "I should make that!" It was so satisfying! Added re-fried beans (canned) and rice from yesterday (With TJ's Green Dragon Sauce!) and I was in heaven! Mark liked it too! (Though of course his was without the cilantro).

Not as pretty as it tasted!

Chicken and Corn Stuffed Chiles *From Taste and Tell Blog

 

Flavor explosion! These Chicken and Corn Stuffed Chiles are packed with flavor - chicken, corn, cheese and salsa all inside a mild poblano pepper. Don’t skip the lime cream!

Serves: 4 servings

Ingredients

• 4 large poblano peppers
• 1½ cups cooked, shredded chicken (rotisserie chicken works great!)
• 1 cup corn kernels
• 1½ cups shredded mozzarella cheese
• ½ cup tomatillo salsa (homemade or store bought)
• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• zest of 1 lime
• juice of ½ lime
• paprika and fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400ºF. Cut a wide strip across the top of each pepper to create a “boat”. Remove the ribs and seeds from the pepper.
2. In a large bowl, combine the chicken, corn, cheese, and salsa. Divide the mixture evenly, filling each pepper. Place the peppers on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes.
3. While the chiles are cooking, combine the sour cream, mayonnaise, lime zest and lime juice in a small bowl.
4. To serve, drizzle the chiles with the sauce and sprinkle with paprika and cilantro.

Notes

very slightly adapted from Every Day with Rachael Ray September 2015

 

My 22 week old baby is sure loving these! I'm excited to feed him some homemade pupusas this weekend! (I'll let you know how those turn out too!)

I'll leave you with my boys :)
Baby A's first purchased outfits ! And Dean rocking his new Mickey Mouse Bookbag!

Happy Spring!!!